Seared Scallops with Creamy Corn, Tomatoes and Chives
User Reviews
4.9
Seared Scallops with Creamy Corn, Tomatoes and Chives
Description
This recipe starts by seasoning dry scallops lightly with salt and pepper, then searing them in butter on high heat to develop a golden caramelized crust while preserving a slightly translucent center. After removing the scallops, corn is cooked with olive oil and salt until tender, then stirred with Boursin cheese and some water to create a creamy base. Fresh cherry tomatoes are folded in off the heat to keep their firm texture and bright flavor. The scallops are served over the corn mixture and garnished with chopped chives for a mild onion note.
The dish balances the rich sweetness of scallops and corn with the creamy tang of Boursin cheese and freshness from tomatoes and chives. Searing ensures each scallop has a satisfying crust, while the corn sauce provides a smooth, slightly chunky texture.
It can be plated as an elegant appetizer or light main course. Adjustments like substituting shrimp for scallops or using frozen corn are possible depending on availability.
Ingredients
- 3 cups corn (fresh or frozen (from 4 large ears))
- 1/2 cup Boursin cheese (garlic and herb or chive)
- 12 cherry tomato halved
- 16 large sea scallops (about 16 oz)
- 2 teaspoons butter salted
- 1/2 teaspoon kosher salt
- black pepper (to taste)
- 1 teaspoon olive oil
- chives (for garnish)
Instructions
- Wash scallops and pat dry with a paper towel. Season with 1/4 teaspoon kosher salt and black pepper, to taste.
- Heat a large skillet on a high heat. When pan is hot, melt the butter and place the scallops in the pan.
- Sear without touching them for a few minutes until the bottom forms a nice caramel colored crust.
- Turn over and cook about another minute or 2, until the center is slightly translucent (you can check this by viewing them from the side) and the bottom is seared. Be careful not to overcook.
- Remove from the pan and set aside on a warm plate.
- Add 1 teaspoon oil and the corn, season with 1/4 teaspoon salt and cook, until just about tender, 2 to 3 minutes.
- Add the Boursin cheese and 3 to 4 tablespoons water and cook, 1 to 2 minutes more, stirring.
- Remove from heat, stir in the tomatoes and divide on 4 plates. Top with scallops and fresh chives, for garnish.
Notes
- If scallops are unavailable or not preferred, substitute shrimp prepared similarly.
- Frozen corn can replace fresh corn without significant changes to texture or flavor.
- Use fresh basil or rosemary as an alternative garnish to chives.
- If cherry tomatoes are not on hand, grape tomatoes are a suitable substitute.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 269 kcal
% Daily Value*
| Serving | 4oz scallops, 1 cup veggies | |
| Calories | 269kcal | 13% |
| Carbohydrates | 27.5g | 9% |
| Protein | 19g | 38% |
| Fat | 11g | 17% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 50mg | 17% |
| Sodium | 620mg | 26% |
| Fiber | 3g | 12% |
| Sugar | 9g | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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